Month: May 2016

Avocado on the BBQ is a treat. I have to admit I’m afraid I will blow my self up when using the BBQ but it’s worth a try. I was following my cravings and got to thinking about a deconstructed guacamole, all the ingredients of guacamole but stuffed in half of an avocado and cooked on the BBQ. Ingredients straight from the garden, maybe. The filling is also good on burgers or as a dip because not everyone likes avocado. I do like having a vegetarian option and this is a good one. The cheese melts and holds everything together. The options are endless. I hope you follow your cravings and have a great BBQ.

Vegetarian Filling:

Tomato diced

Basil leaves diced or try another herb, for example, cilantro or parsley

Green onions diced

Mushrooms diced

Garlic minced

jalapeño minced, optional

Salt and Pepper

Tempe or tofu optional

bocconcini cheese, cut in small 1/4″ cubes or replace with vegan cheese

Sausage filling:

Tomato diced

Basil leaves diced or another herb, for example, cilantro or parsley

Green onions diced

Mushroom diced

Garlic minced

jalapeño minced, optional

Salt and Pepper

Sausage meat, (italian style)

Bocconcini cut into 1/4″ cubes

Tuna Filling:

Tuna canned

Tomato diced

Basil or Dill diced or another herb, for example, cilantro or parsley

Green onions diced

Lemon or lime juice (not to much)

Salt and Pepper

Prepare ingredients and gently mix together all into a bowl. Cut the avocados in half and scoop out the large seed. After removing the seed, scoop a bit of the avocado flesh if there is not enough room to add your filing in the centre of the avocado.

Other Options:

Try adding olives, capers or bacon.

Cooking:

Place on BBQ medium heat and cook until done about 30 minutes. The cooking times will vary according to the size of your avocado, the amount of stuffing and the BBQ temperature.

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Oven Baking:

Place on a cookie sheet and cook in an oven at 375.

Life is so busy but I hope you can make time for cooking! Thanks for reading all the way to the bottom! Peace and love!

Pesto is very simple and there is no need to measure. Pesto can be made so many ways, pretty much any nuts or seeds will work. I buy organic pine nuts from Costco and I leave them in my freezer, up to 6 months. I use half basil leaves and I grow my own. For the other half, I use any greens I have in the fridge, such as spinach or kale. This time I used something out of my front yard. Why not? Dandelions are usually easy to find except this year. On the weekend I found lots at camp. The babier the better! The baby leaves are less bitter and spring is the perfect time for harvest. I kept mine in a plastic container, or wrap the leaves in paper towel and refrigerate.

Dandelion Pesto

Handful of Pine nuts or Hemp seeds

3 Handfuls of Fresh Basil

3 Dandelion, Kale, Spinach or any leafy green

1/2 cup Olive oil

1 small Lemon juiced

Salt and pepper

Parmesan cheese, optional

Nutritional yeast, optional for dairy free

Blend all ingredients together. Refrigerate for a week or freeze up to 3 months.

Pesto goes great with:

cauliflower

eggs

spaghetti squash

potatoes

chicken

pasta

pizza

Just want to clear any confusion. Handful of pine nuts is 1/2 cup and 3 handfuls of basil and greens is 1 cup. Enjoy! My kids don’t love pesto but they eat it. I love it so I’m happy! Have fun foraging!

These are my family’s healthy chocolate chip cookies. You can make them in a pan and call it a blondie or make cookies. Chickpeas are high in starch so I don’t eat a lot of them but they are healthy too. Chickpeas have a shell on them that are hard to digest so I always take 10 minutes to take them off, that is totally your choice. These cool chocolate chip cookies will satisfy your sweet Cravings.

1 can chickpeas

1/2 cup peanut, almond or sunflower seedbutter

1/4 cup maple syrup or honey

1/4 cup coconut sugar

1/2 cup coconut milk

2 tsp vanilla

2 Tbsp coconut flour

1 tsp baking powder

salt, depending on the salt in the nut butter or chickpeas

1/2 cup chocolate chips

In a food processor or blender process chickpeas until it clumps up or is in small pieces. Add nut butter, honey and sugar; blend until smooth, scrape down sides of blender. Add milk and vanilla blend until smooth . Add coconut flour and baking powder and blend until creamy. Put in the fridge for 10 minutes. Preheat oven to 375.

Grease a 9X11 pan or a square 8X8 inch pan for the blondie. The blondies take 22-28 minutes to cook.

If you are making cookies, prepare a baking sheet with parchment paper. Place dough 1 inch apart and add a few chocolate chips to the top. Cook for 12-15 minutes.